Vegetable Stuffed Cannelloni with Ricotta

Begin by preheating your oven to a high temperature of 350 degrees Fahrenheit. Next, lightly coat the interior of a 9x13-inch baking dish with a thin layer of oil to prevent food from sticking.

In order to cook the cannelloni, fill a large pot with salted water and bring it to a rolling boil. Submerge the cannelloni in the boiling water for 5 to 7 minutes, or until they are partially cooked. They will continue to cook when baked in the oven, so don't worry about finishing them off at this stage. Remove the cannelloni from the water and set it aside for now.

In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the shallots and half of the garlic to the hot oil, stirring constantly for 30 seconds. Pour in a small amount of sherry and increase the heat to high, allowing it to reduce by half. Next, add a generous amount of heavy cream and continue to stir until the liquid has reduced to approximately 1 1/2 cups. Remove the saucepan from the heat and season with salt and pepper to taste.

In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, eggplant, zucchini, mushrooms, remaining shallots, and remaining garlic to the hot oil. Stir constantly until all of the vegetables are tender. Transfer the cooked vegetables to a large bowl and add roasted red peppers, Parmesan cheese, ricotta cheese, dried oregano, and fresh basil. Mix everything together until it's well combined. Season with salt and pepper to taste.

Take the vegetable-cheese filling and stuff it into the cannelloni tubes. Place the stuffed cannelloni in the prepared baking dish and cover it with the cream sauce.

Finally, bake the cannelloni in a preheated oven at 350 degrees Fahrenheit for about 25 minutes, or until it's bubbly and heated through.